Grilled Chicken Caesar Salad
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup olive oil
Zest of one lemon
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound boneless skinless chicken thighs
2 tablespoons olive oil
1 clove garlic, minced
1 loaf crusty baguette, cut into slices about 1/2-inch thick
4 heads romaine lettuce hearts
Heaping 1/2 cup Parmesan, thinly shaved
Fresh cracked black pepper
1/2 cup Caesar dressing, store-bought or homemade, or more as needed
Directions
In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper. Add the chicken and toss to coat. Marinate in the refrigerator, covered, for at least 20 minutes and up to 24 hours.
Combine the olive oil, garlic, salt, and pepper to a small bowl. Use a pastry brush to coat each side of the bread. Set aside on a tray.
Preheat your grill to high heat to around 500 degrees F with two zones for direct and indirect grilling.
Grill the slices of bread over direct high heat for 2 minutes on each side. Remove from the grill and set aside while grilling the chicken.
Grill the chicken for 5 minutes on one side without disturbing, then flip and move the chicken to the cooler side of the grill. Cook 3 to 5 minutes or until internal temperature reaches 165ºF.
Tear the romaine hearts into bite sized pieces and toss with the dressing in a large bowl. Divide the greens between plates and top with the grilled chicken, shaved Parmesan, grilled croutons. Finish with freshly cracked black pepper.